Prepare the orzo according to package directions. Drain and rinse. Transfer to a large bowl. Mix in 1 tablespoon of olive oil and place in the refrigerator to cool.
While the orzo cools, chop the vegetables. In a food processor or blender combine the ingredients for the Tahini Vinaigrette. Blend until smooth. Taste and adjust seasonings.
Once the orzo has cooled down, stir in the prepared vegetables and herbs. Toss with tahini dressing and serve.
Serving and Storing - Serve the Mediterranean orzo salad chilled as a side or a main. It pairs perfectly with blakened tofu steaks or lemon pepper cauliflower steaks. Store leftovers for up to 3 days in an airtight container in the refrigerator. You can also safely freeze leftovers for up to 3 months in an airtight container. When ready to eat, let it first thaw in the refrigerator overnight.
Recipe Tips:
- Cook orzo according to package’s instructions. It is important to read the instructions on the packaging because different orzo varieties are cooked slightly differently. Cook the orzo to al dente to avoid mushy pasta salad.
- Add fresh vegetables and herbs to the vegan Mediterranean orzo salad. To get the best flavors from this salad use fresh produce. Also, make sure you wash and dry the vegetables before adding them to the orzo salad to avoid a wet salad.
- Taste the tahini vinaigrette. Once you have finished blending the vinaigrette taste it and adjust the seasoning if necessary. For example, add more salt, cumin if you want a spicier vinaigrette and lemon juice or white wine vinegar for a more sour flavor.
Calories: 371kcal | Carbohydrates: 35g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Sodium: 292mg | Potassium: 379mg | Fiber: 3g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 19.9mg | Calcium: 42mg | Iron: 2.3mg